Purification and Some Characteristics of the Proteolytic Enzyme in Fruitbody of Neungee [Sarcodon aspratus (Berk.) S. Ito]

능이 [Sarcodon aspratus (Berk.) S. Ito]중 단백질(蛋白質) 가수분해(加水分解) 효소(酵素)의 정제(精製) 및 성질(性質)에 관하여

This study was undertaken to investigate the characteristics of the proteolytic enzyme extracted from Neungee mushroom [Sarcodon aspratus (Berk.) S. Ito]. The enzyme was purified by using Tris-acryl CM-cellulose ion exchange, gel filtration on Ultrogel AcA 54, Hydroxy apatite column chromatography and preparative isoelectic focusing. The specific activity of the purified enzyme increased 8 times as compared with that of the crude enzyme. The enzyme was homogeneous on polyacrylamide gel electrophoresis (PAGE). The optimum pH was 10.1, indicating the enzyme to be alkaline protease and the optimum temperature was $57^{\circ}C$. The enzyme was stable at temperatures lower than $50^{\circ}C$and at pH values ranging from 4.0 to 10.8. However, the enzyme activity decreased by 26 and 65% at 60 and $65^{\circ}C$, respectively, when incubated for 30 minutes. The enzyme activity was activated by $Mn^{++}$ and inhibited by $Cu^{++}$ and $Hg^{++}$. The enzyme was consisted of monomer and its molecular weight estimated to be about 30,100 when determined by sodium dodecyl sulfate PAGE. Isoelectric point of the enzyme was determined to be 9.80.

능이 [Sarcodon aspratus (Berk.) S. Ito]로부터 단백질가수분해(蛋白質加水分解) 효소(酵素)를 분리 정제하여 그 특성을 조사하였다. 본 효소는 Tri-acryl CM-cellulose, Ultrogel AcA 54, Hydroxy apatite column chromatography와 preparative isoelectric focusing 방법으로 순차 정제되었고, 정제된 효소는 PAGE상에서 단일 band를 나타내었으며 활성(活性)은 62.5O.D/mg.protein으로 조효소(粗酵素)보다 8.01배 증가하였다. 작용최적(作用最適) pH는 10.1로 alkaline protease였으며 작용최적(作用最適) 온도(溫度)는 $57^{\circ}C$부근이었다. $50^{\circ}C$ 이하의 온도(溫度)와 pH $4.0{\sim}10.8$ 범위에서 안정(安定)하였으나, $60^{\circ}C$에서 30분후 26%, $65^{\circ}C$에서는 65%가 실활(失活)되었다. $Mn^{++}$은 효소의 활성(活性)을 증가시켰으나 $Hg^{++}$와 $Cu^{++}$는 현저히 저해시켰다. SDS-PAGE에 의해 분자량(分子量)은 30,100으로 측정되었고, monomer임이 확인되었다. 등전점(等電点)은 9.80이었다.